Servings
12-16 Street Sized Tacos
Prep Time
20 minutes
Cook Time
20 minutes
These Fish Tacos with Strawberry Slaw are a flavorful fusion of smoky, savory, and sweet! The white fish is seasoned with Sweet Smoked Chili Rub, Green Chile Infused Olive Oil, and Strawberry Lemonade White Barrel Aged Balsamic for a perfectly balanced, mouthwatering base. Paired with a vibrant strawberry slaw made with fresh cabbage, carrots, jalapenos, and a touch of Lime Fresco Infused Sea Salt, these tacos are a fiesta of flavors. Topped with creamy cotija cheese, fresh cilantro, and a squeeze of lime, these tacos are a hit for any occasion.
Ingredients
Fish
1lb of White Fish
4 tsp Sweet Smoked Chili Rub & Seasoning
3 tsp Green Chile Infused Olive Oil
2 tsp Strawberry Lemonade White Barrel Aged Balsamic
½ tsp Lime Fresco Sea Salt
1 Tbsp Green Chile Infused Olive Oil, for cooking
Strawberry Slaw
1 cup Shredded Cabbage
½ cup Shredded Carrots
½ cup diced Strawberries
1 Jalapeño, diced
Directions
- Rub fish with marinade ingredients and let sit for 10 minutes.
- Meanwhile in a large bowl combine all the ingredients for the Strawberry Slaw. Toss to combine and set aside.
- Heat a frying pan to medium-high and add 1 Tbsp Green Chile Infused Olive Oil. Cook fillets until fish are flakey, about 2-3 minutes per side.
- Heat a small fry pan to medium heat, add tortillas one at a time to heat, cooking about 1 minute per side.
- Assemble the tacos with a heated tortilla, fish, slaw, and preferred toppings. We recommend Cotija Cheese, Lime Wedges, and Cilantro.
